This is the ultimate guide to making perfect & consistent choux pastry at home - every time! Find the full recipes here: https://mattadlard.com/recipes/choux-pastry-101/ | Matt Adlard

One of my favourite techniques when making choux pastry is to freeze the dough in a silicon mold. This gives you perfectly uniform choux every single time! This is a tropical choux, filled with passionfruit cremeux, citrus gel and vanilla cream. I created a mini 'coconut' shell on top to finish! | Matt Adlard